Photo of Smashed potatoes with chimichurri by WW

Smashed potatoes with chimichurri

Points® value
Total Time
50 min
10 min
40 min
Springtime means lots of fresh veg – make the most of them with this deliciously easy side dish.


New potatoes, raw

800 g

Calorie controlled cooking spray

4 spray(s)

Coriander, fresh

2 tablespoon(s)

Parsley, fresh

2 tablespoon(s)


1 clove(s)

Lemon Juice, Fresh

1 tablespoon(s)

Red onion

½ small, roughly chopped

Olive Oil

½ tablespoon(s)

Chilli, green or red

½ individual, red, deseeded

White Wine Vinegar

½ teaspoon(s)


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Cook the new potatoes in a pan of boiling water for 20 minutes, or until tender. Drain and put on a baking tray, then gently crush using the back of a spoon.
  2. Season to taste and mist with cooking spray. Roast for 20 minutes, until the edges are golden.
  3. Meanwhile, put a small handful each fresh coriander and fresh flat-leaf parsley, the garlic, lemon juice, onion, olive oil, red chilli and white wine vinegar in a mini food processor with 1 tablespoon cold water, then blitz to combine.
  4. Spoon the chimichurri over the potatoes and serve.